- 100 gram mixed greens
- 10 quail eggs
- half a cucumber
- 20 cherry tomatoes
- olive oil
- optional: 1 garlic clove
- 2 red onions
- 50 ml white wine vinegar (or use regular vinegar)
- 150 ml sunflower or vegetable oil
- pepper and salt to taste
Kitchen equipment needed
- blender or foodprocessor
- an oven
- oven dish
- vegetable peeler
- optional: poffertjespan
Preparation — 10 minutes
PRE-HEAT the oven to 150 degrees celsius or 300 degrees fahrenheit.
RINSE the cherry tomatoes with cold running water and place them in an oven dish. DRIZZLE with olive oil, pepper and salt. SLICE up a garlic clove and add to the oven dish if you like. PLACE them in the oven for about 10 minutes.
PEEL the red onions and chop them in chunks, suitable for your blender. ADD white wine vinegar and blend until smooth. Slowly add the sunflower oil and bring the red onion dressing to taste using pepper and salt.
Making the quail salad — 5 minutes
OPEN up the quail eggs using a pairing knife and fry them for 2 minutes on medium low heat. We’ve used a poffertjes pan, so the eggs will be beautiful round but you can use any pan you like.
DIVIDE the mixed greens over 2 plates. Use a vegetable peeler to create cucumber strips and divide over the mixed greens. DIVIDE the fried quail eggs and cherry tomatoes, without the garlic pieces. DRIZZLE with the red onion dressing and use some extra salt and pepper on the eggs. Enjoy your meal!